Vegan Sweet Potato Chickpea Taco Salad
A satisfying, flavorful, plant-based meal ready in just 30 minutes! Roasted sweet potatoes and chickpeas combined with a cashew dressing make this vegan taco salad a delightful twist on the classic.
Instructions
- 1
Preheat your oven to 425 degrees F (218 C) and line a large baking sheet with parchment paper.
- 2
Place chopped sweet potatoes and chickpeas onto the baking sheet and toss with avocado oil, smoked paprika, chili powder, and sea salt. Bake for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender when pierced with a fork.
- 3
Meanwhile, make your Cheesy Jalapeño Cashew Dressing and set aside.
- 4
Place the chopped kale into a large mixing bowl and massage with a little oil to break down a bit/promote tenderness and digestability. Add the romaine and toss to combine.
- 5
Once the sweet potatoes and chickpeas are roasted, reserve 1/4 of them for serving, then add the rest to the lettuce + kale mixture and toss with 3/4 cup (180 ml) of the dressing (amount as recipe is written // adjust if altering default number of servings). Taste and adjust as needed, adding more dressing to taste.
- 6
Transfer to a serving dish and top with the remaining sweet potatoes and chickpeas. Garnish with slightly crushed tortilla chips and sliced avocado (optional). Best when enjoyed immediately, but it will keep up to 1-2 days in the refrigerator.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the flavors of the sweet potatoes and chickpeas harmonize with the zing of the dressing. Trust the process, and savor each bite as a celebration of simple, thoughtful cooking. This dish is a perfect blend of comfort and innovation, offering a taste that's both familiar yet uniquely fresh.
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